Chilled Raspberry or Strawberry Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 White Cake Mix made according to package directions -- the mix we used called for 3 egg whites, 2 T Canola Oil, & 1 1/3 cups of water.GLAZE:1 3 oz pkg Jello (Raspberry or Strawberry)1/4 c Granulated Sugar 3.5 T Cornstarch2 C Boiling WaterFROSTING:8 oz Light Cream Cheese, softened8 oz Cool Whip, Lite1/4 c Granulated Sugar1/2 tsp Vanilla
Use a 12x18 pan that is at least 2" deep (even deeper would be better!) that is well greased. Do NOT use a jelly roll pan -- they are not deep enough.
Yield: 24 pieces, 3"x3" 156 calories each.
Prepare & bake White Cake Mix according to package instructions. Allow to cool completely.
GLAZE:
1 3 oz pkg Jello -- Strawberry or Raspberry flavor
.25 c. Granulated Sugar
3.5 T. Cornstarch
In a saucepan, mix together until all ingredients are evenly distributed. Pour in 2 c boiling water. & stir. Put on medium heat & bring to a boil again. Boil for 2-3 minutes, stirring constantly.
Allow to cool to room temperature.
FROSTING:
8 oz Light Cream Cheese, softened
8 oz pkg of Light Cool Whip
1/4 c. Granulated Sugar
1/2 tsp Vanilla
Mix until smooth. I prefer to use a blender, putting in the Cool Whip first & following with remaining ingredients. Allow the frosting to chill for a few hours so that the sugar dissolves into the mixture.
Keep refrigerated.
Putting the cake together:
Remove the frosting from the fridge & allow to stand for 15 minutes. Spread the frosting evenly over the entire cake.
Pour the cooled glaze over the frosting -- don't pour it on when it is still hot!
Cover with fresh or frozen raspberries or strawberries.
You can serve it immediately. Keep leftovers (if you have any!) in the fridge.
Number of Servings: 24
Recipe submitted by SparkPeople user PARTYMOM44.
Yield: 24 pieces, 3"x3" 156 calories each.
Prepare & bake White Cake Mix according to package instructions. Allow to cool completely.
GLAZE:
1 3 oz pkg Jello -- Strawberry or Raspberry flavor
.25 c. Granulated Sugar
3.5 T. Cornstarch
In a saucepan, mix together until all ingredients are evenly distributed. Pour in 2 c boiling water. & stir. Put on medium heat & bring to a boil again. Boil for 2-3 minutes, stirring constantly.
Allow to cool to room temperature.
FROSTING:
8 oz Light Cream Cheese, softened
8 oz pkg of Light Cool Whip
1/4 c. Granulated Sugar
1/2 tsp Vanilla
Mix until smooth. I prefer to use a blender, putting in the Cool Whip first & following with remaining ingredients. Allow the frosting to chill for a few hours so that the sugar dissolves into the mixture.
Keep refrigerated.
Putting the cake together:
Remove the frosting from the fridge & allow to stand for 15 minutes. Spread the frosting evenly over the entire cake.
Pour the cooled glaze over the frosting -- don't pour it on when it is still hot!
Cover with fresh or frozen raspberries or strawberries.
You can serve it immediately. Keep leftovers (if you have any!) in the fridge.
Number of Servings: 24
Recipe submitted by SparkPeople user PARTYMOM44.
Nutritional Info Amount Per Serving
- Calories: 156.5
- Total Fat: 5.5 g
- Cholesterol: 5.1 mg
- Sodium: 205.5 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 0.6 g
- Protein: 2.4 g
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